Pub grub Feature 2013

Pub GrubPub Grub

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PUB GRUBPUB GRUBAre you a Sunday session expert? A sporting fanatic? A parmy enthusiast? Are you a Sunday session expert? A sporting fanatic? A parmy enthusiast?

Whatever your style, a visit to the pub is a fundamental Australian tradition – Whatever your style, a visit to the pub is a fundamental Australian tradition – the ideal opportunity to catch up, chill out and enjoy a good meal.the ideal opportunity to catch up, chill out and enjoy a good meal.

Adelaide’s establishments, already renowned for top-notch service, are reinventing

themselves to become popular dining and entertainment destinations. Pub fare remains a contentious issue – everyone has their favourite, be it a colossal burger, salt and pepper squid or the reliable schnitzel. But venues are

increasingly revitalising their menus, incorporating contemporary flavours, innovative ideas and unique dishes, while still serving up your old favourites.

Supporting our state by creating exciting menus with SA produce and expanding their drinks lists to include local craft beers, wines and ciders, these

venues are pushing the envelope of contemporary dining.

We’ve scoured the city from Irish institutions to kooky CBD haunts to track down some of Adelaide’s gems. Clear your diary, gather your mates and experience the exceptional food, drinks and service our pubs have to offer.

ContentsContents

Know your beerKnow your beer ............... ............... 8.8.

Know your wineKnow your wine ............... ............... 10.10.

Know your spiritKnow your spirit ............. ............. 14.14.

South Australian beerSouth Australian beer ....... ....... 16.16.

Hey bartenderHey bartender ................. ................. 20.20.

MicrobreweriesMicrobreweries ................ ................ 22.22.

South Australian cidersSouth Australian ciders .... .... 24.24.

Pub grub quizPub grub quiz ................ ................ 26.26.

Pub Grub beer mapPub Grub beer map ........... ........... 30.30.

Contributers Contributers

GRAPHIC DESIGN: Michelle Kox

WRITERS: Lucy Ahern, Miranda Freeman, Lachlan

Aird, Nina Bertok, Katie Bryant, Selena Battersby

PHOTOGRAPHY: Andre Castellucci, Alice Healy ILLUSTRATIONS: Lucas Croall

ADVERTISING: Nerida Foord, Oliver Raggatt,

Charlotte Chambers

COVER PHOTO: Andre Castellucci (The Highway)

8.8. 14.14.

16.16. 20.20.

24.24. 28.28.

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AVAILABLEEVERYDAY

9 2 F R A N K L I N S T R E E T A D E L A I D E 8 4 1 0 0 0 3 6 T H E F R A N K L I N H O T E L . C O M . A U

FRANK ’S DOGS

F A C E B O O K . C O M / F R A N K S D O G S

WEDNESDAY

$15 Dog & Can

LATE NIGHT

Fri & Sat - 11pm

THE FRANKLIN BOUTIQUE HOTEL

While famous for their cocktail towers, punters at the Hilton Hotel’s MyBar can also choose

from a range of local and international tap beers and affordable wine by the glass. But committed cocktail lovers can look forward to a new concoction every month – Mel’s Pink Lady Lemonade is a must try, with the sweet sensation staking out a permanent place on the menu.

A revamped all day menu offers pub favourites and inventive new dishes from 12pm – 9pm every day of the week, catering for rumbling bellies at any time. The open air beer garden is the perfect setting to enjoy one of their monster wagyu beef, chicken or vegie burgers (previously honoured as the best in the state), which are served with quirky shot glasses of extras for those who like to customise.

The team believe sharing is caring at MyBar, offering platters for two packed with morsels such as crispy pork belly, spicy chorizo and melt in your mouth arancini balls. For a different take on pub fare, try their apple cider-battered fi sh of the day with rustic hand-cut chips, seasoned with chilli and rosemary.

Or give into temptation with their Seven Deadly Sins menu, which offers a devilishly delicious special every day.

It’s the weekend breakfasts that will have you coming back. Whether it’s a hangover cure or fuel for a big day ahead, the scrambled eggs with mint and fetta or traditional big brekkie, The Hilton has you sorted – don’t forget their cure-all bloody mary!

At Our Bar At Our Bar Happy Hour runs from 5pm – 7pm every day, with $5.50 pints and wine by the glass.

Look out for the cocktail of the month, created by one of the skilled MyBar bartenders.

The hiltonThe hilton Hotel

264-270 south road, hilton 5033 264-270 south road, hilton 5033 8443 8404 / hiltonhotel.com.au / facebook.com/mybarhiltonhotel 8443 8404 / hiltonhotel.com.au / facebook.com/mybarhiltonhotel

OUR DEALOUR DEALSunday Pride deal – score a free beer or soft drink with the purchase of the award-winning Pride of the Hilton burger.

DID YOU KNOW?DID YOU KNOW?Fedora’s restaurant is named

after Managing Director James’ late father, who always donned the hat.

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An Adelaide institution since 1855 (even undergoing a cowboy bar phase during the ‘90s), the

Seven Stars Hotel has been given a makeover. The exposed stone bar, once part of the original exterior, now pays homage to traditions with an injection of contemporary fl air. The saddles have been replaced with comfy couches, a pool table and sleek bar.

The menu has also been overhauled, refl ecting more adventurous tastes of punters with seasonal options while still including the classic schnitties, burgers and steaks you love. If you want to opt for something new, there are gourmet sliders for snacking, silky mushroom linguini for indulging or the Black Angus porterhouse steaks on roasted pumpkin puree for feasting.

An expansive wine list comprised entirely of Australian and New Zealand drops means your red, white or rosé is a local – just like the friendly regulars and staff of this hotel. The space exudes character, and amps up with weekly DJ nights to get you dancing, nightly drink specials and an impressive range of local and international craft beers to please your palate.

Seating a massive 68 outside (one of the largest capacities in Adelaide), it’s the ideal spot to grab a gourmet pizza, a quality beer and watch the last glints of afternoon sun disappear over the city.

The sevenThe seven stars hotel

187 angas street, adelaide 5000 187 angas street, adelaide 5000 8223 6879 / thesevenstars.com.au / facebook.com/sevenstarshotel 8223 6879 / thesevenstars.com.au / facebook.com/sevenstarshotel

Funky Fridays – DJs deliver the best tunes, with $5 vodkas and pints of Hahn Super Dry from 6.30pm – 8.30pm.

OUR DEALOUR DEAL

DID YOU KNOW?DID YOU KNOW?The pub is named after the

seven stars in the Big Dipper constellation.

At Our Bar At Our Bar Try our selection of premium local and international craft beers.

Tune in for all AFL and major sporting events broadcast live on Foxtel.

Pick up two gourmet sliders for $15, or three for just $18.

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The Basics The Basics

There are two types of beer: ales and lagers. Ales are the older, traditional brews of the world, whereas lagers

are a relatively new creation, less than 200 years old. Whether your beer is ale or lager comes down to the type of yeast used to ferment the beer, either pale yeast or lager yeast. Here are a few rules of thumb to tell the difference.

ALE

Bottom fermentation in warmer temperatures between 7-12C, high water minerality, fruity and aromatic, robust and bitter.

LAGER

Top fermentation in cooler temperatures between 3-7C, low water minerality, smooth and mellow, crisp and clean.

know your know your beerThe history of the beer industry stems back thousands of years. From the big guys to the small The history of the beer industry stems back thousands of years. From the big guys to the small

batch breweries, it’s time to get to know your beers. Put down that slab of VB and make some more batch breweries, it’s time to get to know your beers. Put down that slab of VB and make some more adventurous and considered choices. Before you next order a frosty pint, here’s a quick rundown on adventurous and considered choices. Before you next order a frosty pint, here’s a quick rundown on

the various flavours, textures and varieties currently available in the world of beer.the various flavours, textures and varieties currently available in the world of beer.

Beer is one of

the world’s olde

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back to the earl

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Neolithic period

around 9500BC in

ancient Iraq

and Egypt.

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PILSENER

Pilsener is one of the newer beer styles, a clean and simple pale lager. Originally brewed in the former Czechoslovakia, pilsner’s characteristics include strong Saaz hops content, softer malt and a fragrant fl avour.

Eg: Heineken, Grolsch

WHEAT BEER

Wheat beer is a mixture of barley and wheat grains with barely any hops. It often has a cloudy appearance with a strong yeast flavour and light flavour.

Eg: Hoegaarden, White Rabbit White Ale

PALE ALE

Made with pale malts, pale ale is one of the world’s most popular beer styles. In the UK pales typically have a strong woody fl avour and in the US they are quite spicy, but in Australia we prefer a more bitter brew with light amber colouring. Its warm fermentation process gives it an unmistakable fl avour.

Eg: Coopers Pale Ale, Sierra Nevada Pale Ale

IPA

In the 1700s, English soldiers living in India would often ship pale ale kegs over from the UK, only to have them spoil due to high temperatures on the seas. To keep the beer from going off, brewers upped the levels of hops and alcohol content, hence IPA’s strong fl avor.

Eg: Vale Ale IPA, Brooklyn East IPA

DARK ALE

Dark ale, or brown ale, is recognisable for its dark amber or brown colour. First coined by London brewers in the late 17th century, dark ales are lightly hopped and are of medium strength.

Eg: Little Creatures Day Of The Long Shadow Winter Ale, Coopers Dark Ale

PORTER

In between a stout and a dark ale, porters are very dark and rich. With roasted malts and barley, the fl avour is sweeter with notes of roasted grains, toffee, chocolate and stout.

Eg: James Squire Jack Of Trades Porter, Monteith’s Barrel Aged Porter

STOUT

Bitter, viscous and thick, stouts are a drink for the serious beer drinker. Made with black, unmalted barely, fl avours include coffee, liquorice, chocolate and molasses with nearly zero hops. The head of the stout is thick and usually a tan or brown colour.

Eg: Guinness, Moo Brew Imperial Stout

Colour, flavour, strength, ingredients, production method, recipe, history and origin all Colour, flavour, strength, ingredients, production method, recipe, history and origin all come into play to create a beer’s unique style. Here’s how your ‘Paley’ becomes a pale ale.come into play to create a beer’s unique style. Here’s how your ‘Paley’ becomes a pale ale.

Beer Beer Styles

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know your know your wineSouth Australia is home to over 200 cellar doors and is responsible for more than half of Australia’s wine. South Australia is home to over 200 cellar doors and is responsible for more than half of Australia’s wine. Our diverse geography and climate means the wine varieties grown here are extensive, from riesling in the Our diverse geography and climate means the wine varieties grown here are extensive, from riesling in the

Clare Valley to shiraz in the Barossa. That said, SA pubs stock wines from not just local vineyards Clare Valley to shiraz in the Barossa. That said, SA pubs stock wines from not just local vineyards but across the globe. Here’s a run down on the different types of booze you can get in the modern age.but across the globe. Here’s a run down on the different types of booze you can get in the modern age.

the whites the whites

CHARDONNAY

Chardonnay is a truly versatile wine. Fruit fl avours can vary from apple and lime in the colder climates to tropical fruits in warmer locations. Sip on a glass accompanied by a seafood dish.

Eg: Fox Creek Shadow’s Run Unwooded Chardonnay, Paxton Chardonnay

RIESLING

Rieslings are typically crisp wines with throwbacks to green apple, pear and lime fl avours. This white wonder develops with age, eventually taking on honey fl avours and an oily aroma. Try it with white meat such as poultry or Thai food.

Eg: Some Young Punks Monsters, Monsters, Attack! Riesling, Longview Iron Knob Riesling

PINOT GRIGIO/GRIS

The taste of pinot gris is largely affected by how it is handled in the cellar. A pinot gris is a typically rich wine with a spicy presence, whereas the Italian pinot grigio tends to have a fresher, crisper fl avour. Both wines pair well with seafood, pasta or poultry.

Eg: Paxton Pinot Gris, The Lane Pinot Gris

SEMILLION

Cultivated in Australia for almost 200 years, semillon vineyards can be found all across the Barossa Valley. Known for its thick texture and low alcohol content, this sweet white pairs well with mild, soft cheeses and shellfi sh. The colour of liquid gold, semillion can also accompany leafy salads.

Eg: Wirra Wirra Scrubby Sauvignon Blanc Semillon Viognier, Lindemans Early Harvest Semillon Sauvignon Blanc

SAUVIGNON BLANC

The classic sauvignon blanc is a fresh and crisp wine, hinting at grapefruit and grassy fl avours. This wine is food-friendly and can be combined with just about anything, from seafood to poultry to vegetarian fare.

Eg: Penny’s Hill The Agreement Sauvignon Blanc, Longview Whippet Sauvignon Blanc

MOSCATO

Moscato, stemming from Muscat grapes, has the telltale scent of musk, orange peel and ripe grapes. A variety of sweet wines can be classifi ed as Moscato, varying from light and fi zzy to heavy and sugar-dense. This syrupy wine is best drunk alongside indulgent desserts, warm mince pie and coffee cakes.

Eg: Angove Long Row Moscato, Pertaringa Moscato


Take your tastebuds on a Euro trip with a totally Belgian experience – without the expensive airfare.

An East End favourite, the Belgian Beer Café Oostende brings traditional cuisine and drinks in a setting bursting with national pride. Beer memorabilia from Chimay to Hoegaarden decorate the wood interiors, with booths and bar stools bathed in warm light making for truly welcoming atmosphere.

They (obviously) love their brew at the BBC, with each beer going through a nine-step pouring ritual before reaching your lips, so you’re sure to find your perfect match – even if you can’t pronounce it quite right. As well as stocking a range of exclusive beers, their wine list is enviable and they also carry a range of quality ciders.

The kitchen is open midday till late, serving bar snacks, light meals, and dinner to cater for all appetites. Whether it’s a pot of their lauded mussels, the BBC Oost share plate of moreish nibbles, or a fresh waffle smothered in warm banana and caramel sauce, your stomach is guaranteed to be satisfied.

The BBC’s traditional fare, like their brews, demands attention. A generous serve of legendary pomme frites (hot chips for the uninitiated) with homemade mayo means you can to treat your palate to a touch of Belgian heaven. If you’re in the mood for more, try their ‘Menage A Trios’ – medley of hearty sausages with lush garden veggies – to help recharge after a long day.

At Our Bar At Our Bar Enjoy Happy Hour from 5pm – 7pm, with all tap beers and base spirits only $6.

Pick from the BBC’s tempting bar list of snacks, including traditional pomme frites (hot chips) with homemade mayonnaise or pork crackling in a cone.

27-29 ebenezer place, adelaide 5000 27-29 ebenezer place, adelaide 5000 8359 3400 / oostende.com.au / facebook.com/bbcoostende 8359 3400 / oostende.com.au / facebook.com/bbcoostende

OUR DEALOUR DEALJust $13.90 gets you the Bratty ‘n’ Beer combo – traditional bratwurst in a soft roll, plus pomme frites and a frosty Stella Artois – a must for anyone serious about their sausage.

DID YOU KNOW?DID YOU KNOW?The café actually has more varieties of wine than beer

– 65 vs 35.

belgian belgian beer cafebeer cafe oostende


TEMPRANILLO

Originally from Spain in the Rioja and Ribera del Duero regions, tempranillo wine has spread to the Barossa Valley and McLaren Vale in recent years. Described as an earthy bouquet, the wine is said to evoke the scent of leather and fresh herbs. Pairing well with Spanish cuisine; have alongside tapas or smoked meats.

Eg: d’Arenberg The Sticks And Stones Tempranillo, Tscharke Only Son Tempranillo

SHIRAZ

Australian shiraz, or ‘syrah’ around the rest of the world, is typically a complex, full-bodied wine. The most widely grown grape in Australia, the fl avor of shiraz is bold and spicy, with notes of berries, plum with hints of leather. A good shiraz pairs with many foods, but try it with grilled lamb for something special.

Eg: Penny’s Hill Shiraz, d’Arenberg The Dead Arm Shiraz

PINOT NOIR

Pinot noir is a silky wine rich with red fruity tones reminiscent of strawberries, raspberries and cherries. With age, the pinot noir takes on the smell and fl avour of rich soil, so look out for earthy overtones in an aged bottle. Best paired with a hunk of meat, lighter pinot noir’s can be served to delightful consequences with scallops or goat’s cheese.

Eg: Bird In Hand Sparking Pinot Noir, Nepenthe Pinot Noir

MERLOT

Merlot is a soft, subtle wine with fruit fl avours reminiscent of plum and blackberries. Occasional hints of mint, chocolate, tobacco and eucalyptus can also be found in the humble merlot. This wine is one of Australia’s most important red grape varieties, doing especially well in SA’s Limestone Coast. A rich merlot greatly accompanies heavy dishes like lamb stews and chocolate puddings.

Eg: The Lane Block 8 Merlot, Lindeman’s Cawarra Merlot

CABERNET SAUVIGNON

Cabernet Sauvignon may be the most-loved red wine and luckily thrives in Adelaide’s backyard, the Barossa Valley. This wine is deep and complex with a powerful aroma. Experience the triad of fruity, herby and spicy in a ‘cab sav’ with notes of black cherries, peppers, olives and ginger. Try pairing it with creamy and starchy dishes so to neutralise the high levels of tannin.

Eg: Alpha Box & Dice Enigma, Hither & Yon Cabernet Sauvignon

MALBEC

Malbec, hailing from Argentina, is making a splash closer to home. This red has a smooth fl avour with an attractive smoky and leather quality. Pair with rich meats or cheddar cheeses.

Eg: Browns Of Padthaway The Brigstock Malbec

SANGIOVESE

Sangiovese, the famous Italian grape which originally hails from the Chianti region, is nowadays grown in McLaren Vale. When utilising a young grape, the taste is a burst of cheery fruit with a hint of spice. With age, the wine takes on a refi ned texture growing into musty wooden tones that fuse well with the fresh berry fl avour. Serve with light food, simple pastas, patés or a savoury snack such as olives.

Eg: Alpha Box & Dice Blood Of Jupiter Sangiovese, Coriole Sangiovese

GRENACHE

Grenache is perhaps the perfect wine for South Australia, with the grape varietal thriving in the hot and dry conditions of the Barossa region. A fragrant and sweet red wine, it is known for its lack of acidity and high alcohol content. Pair it with a spicy meal, like Indian or Moroccan food.

Eg: Turkey Flat Butcher’s Block Shiraz Grenache Mourvèdre, Penny’s Hill The Experiment Grenache

SHIRAZ

MALBEC

know your know your winethe reds the reds


At The Kings, vintage encyclopaedias and world books borrowed from owner Gareth’s

mum line the walls alongside lively murals, cushy seating and quirky lighting to add to the intimate feel of this King William gem. But the warmth of the bar comes not only from its authentic fi replaces, with friendly staff and a jovial atmosphere fostering a pub vibe you want to bask in all night long.

The Kings deliver the fi nest South Australian wine and local beers, pouring the likes of BrewBoys and Steam Exchange with exclusive small batch beer and stout also regularly available. For the adventurous, try a creative cocktail – the rich ‘Hindmarsh Square’ with ginger syrup is heavenly.

Their $25 peckish portions menu features choices like goat cheese croquettes, Adelaide Show-style fritz dippy dogs and classic Hyde Park Bakery sausage rolls, pairs perfectly with your tipple. The menu also showcases the best of SA produce, with Murray Bridge pork belly, Port Augusta kingfi sh and Beerenberg products all making appearances.

The iconic pie fl oater is also The Kings’ signature dish. Buttery pastry encases

chunks of tender meat on a bed of smashed peas, fi nished with a generous squeeze of tomato sauce (naturally) for a polished dish brimming with state pride. Finish it all off with a serve of FruChoc icecream – believe us, you have room.

At Our Bar At Our Bar DJs spin funk, soul, disco and indie three times a week including the Huggy Bear Soundsystem presenting the incomparable Gentleman’s Record Club the fi rst Friday of each month.

Grab a $10 workday bar plate for a quick lunch or dinner. There’s a different special every day, including classic schnitzels and salt and pepper squid.

End the day on a high note with one of their 12 SA beers on tap.

The kingsThe kings Hotel

357 king william street, adelaide 5000 357 king william street, adelaide 5000 8212 6657 / thekingsbardining.com / facebook.com/thekingshotel 8212 6657 / thekingsbardining.com / facebook.com/thekingshotel

OUR DEALOUR DEALJoin them for the First Drop Degustation on August 15 – just $75 per head for fl ve courses with matched wine.

DID YOU KNOW?DID YOU KNOW?The Kings is South

Australia’s fl rst and only public house.


know your know your spiritMartini, margarita, mojito – sure, you’ve heard these before, but have you ever considered what Martini, margarita, mojito – sure, you’ve heard these before, but have you ever considered what

goes into these famous cocktails? Here’s a run down on some of contemporary culture’s most goes into these famous cocktails? Here’s a run down on some of contemporary culture’s most popular spirits, and how they came to appear on bar shelves all around the globe.popular spirits, and how they came to appear on bar shelves all around the globe.

GIN

Originally created in the mid 17th century as a crude medicine, gin has evolved over the years from a bathtub spirit in Britain appropriately called ‘Mother’s Ruin’ to the popular and expensive ingredient in martinis during the Prohibition Era. The beauty of a good gin comes down to its distillation process, in which it is infused with juniper berries as the main ingredient with other added botanicals such as anise, caraway, coriander, licorice root and orange peel.

Eg: Hendricks, Tanqueray

VODKA

Originally a poor man’s spirit created from whatever happened to be lying around, namely potatoes, vodka has become a staple spirit behind bars. Traditionally drunk neat across the ‘vodka belt’ in Eastern Europe, western bars have also adapted this white spirit as a hero for contemporary mixology, with it being the main ingredient for cocktails like screwdrivers, white Russians and bloody marys.

Eg: Absolut, Grey Goose

RUM

The spirit of the islands, rum’s sweet fl avor comes from it being distilled with sugarcane. White, dark, spiced, old or aged, rum is a winner when it comes to cocktails. Have it served as a classic, such as dark and stormy with ginger beer and plenty of fresh lime, or mixed up as a sour daiquiri or pina colada. Eg: Sailor Jerry, Havana Club

WHISKY

So many whiskys, so little time. A serious spirit that is best drunk neat or with a few cubes of ice, whisky is a grain-based alcohol nowadays distilled all over the world, mostly in Scotland and Ireland. Smoked peat, the turf taken from Scottish bogs, gives Scottish ‘scotch’ it’s strong fl avours, whereas Irish whiskeys offer a smoother taste. We recommend you head to your local and systematically work your way through the single malts and blended malts shelves.

Eg: Jack Daniels, Glenfi ddich

BOURBON

A type of American whisky, bourbon is a barrel-aged spirit made primarily from corn, deriving its name from the historical Bourbon County in Kentucky. To be classifi ed as a ‘bourbon’, the spirit must have been produced in the USA, be made from at least 51% corn and be aged in oak barrels.

Eg: Maker’s Mark, Jim Beam

APERITIF/DIGESTIF

Aperitifs and digestifs are a great drink if you’ve indulged too heavily at dinner. Here’s what you need to know: ‘apertif’ is before dinner, consumed in order to stimulate the appetite, whereas ‘digestif’ means after dinner, these ones normally sweet, dessert-type spirits drunk to settle the stomach, a true nightcap. Apertifis are usually bitter, with popular varieties including Campari and Pimms, whereas digestifs, which are usually enjoyed straight, include brandy, sherries and liqueurs like Kahlua and Grand Marnier.

Eg: Campari, Cognac

TEQUILA

You’re probably acquainted with this one, but a good drop of tequila can be thoroughly enjoyed without overpowering it with lemon and salt. The popular spirit was distilled from Mexican agave plants in the 15th century near the city of Tequila, hence receiving its famous name. There are a number of different ways to distill tequila, these including blanco (white), reposado (aged) and anejo (aged).

Eg: Jose Cuervo, Patron


Famous for their sensational Sunday Sesh and big Friday nights, the Ramsgate also offers

top notch nosh, daily specials and live entertainment from Adelaide’s best.

With a pool table, 103” plasma screen in the beer garden (plus 13 indoor screens so you don’t miss a second) and sleek open fi replace, the Ramsgate delivers the ultimate environment for kicking back with friends, whether you’re a sports fan or just keen for a catch up. Oh, and did we mention the location? Overlooking picturesque Henley Square, it provides an unparalleled position to enjoy a cider or two while drinking in the sun.

The Ramsgate also offers an exceptional range of beverages, including boutique beers and artisan ciders – look out for limited releases of McLaren Vale Experimental Ale and new Barossa Valley Cider. For a super sweet special, indulge in two-for-one cocktails from 4pm-7pm Monday to Friday.

With a newly minted menu, there’s a huge selection of succulent seafood, plus an abundance of fresh spring fl avours. Start with one of their epic antipasto platters, followed by a choice from their tempting mains menu.

Our picks are the prawn and chorizo pasta with shaved parmesan, or the juicy chicken breast topped with avocado, prawns and a next level creamy sauce. Trust us.

Their famous daily meal specials– from surf and turf all day Monday (just 15 bucks gets you a Graziers steak topped with tender prawns) to $10 parmies every Thursday – means your belly (and your wallet) will thank you for visiting the Ramsgate.

At Our Bar At Our Bar Get in early on Thursdays, with $10 parmies and jugs from 12 pm!

Choose from over 17 premium and imported beers on tap, or over 37 ciders.

328 Seaview Road, Henley Beach 5022328 Seaview Road, Henley Beach 5022 8356 5411 / ramsgatehotel.com.au 8356 5411 / ramsgatehotel.com.au

OUR DEALOUR DEALMake the most of your

weekend at the Ramsgate – get in early for bourbon and bubbles on Night Of Rock Saturdays, or grab $5 pints of your favourite ciders all day Sunday.

DID YOU KNOW?DID YOU KNOW?In the 1940s, there was a

betting syndicate operating from the bathroom.

the ramsgatethe ramsgate hotel


south australian south australian BeerAs South Australians we should be incredibly proud of the history and craftsmanship that goes into As South Australians we should be incredibly proud of the history and craftsmanship that goes into

making our beers. We take a look at Coopers and West End, two of South Australia’s most recognised and making our beers. We take a look at Coopers and West End, two of South Australia’s most recognised and celebrated products along with a brand that we think deserves to be featured here due to its impact on the celebrated products along with a brand that we think deserves to be featured here due to its impact on the

South Australian and national market – the McLaren Vale Beer Company. South Australian and national market – the McLaren Vale Beer Company.

By trying to concoct a tonic to help revitalise his sick wife in 1862, Thomas Cooper instead created the

fi rst batch of Coopers beer. From there on, Cooper endeavoured to create a colonial beer that was all-natural and used only the best ingredients of malt and hops, meaning that by 1864 Thomas was bragging to his brother back in Yorkshire that his beer was recommended by doctors to all their patients. Soon even Dr Penfold of the Grange winery, another famous South Australian entrepreneurial settler, was a loyal customer.

Since this time, Coopers has continued to be passed on through the generations of Coopers, surviving two World Wars and the Great Depression, eventually expanding so much that they needed to fi nd a new home in 1997, being the current brewery at Regency Park. The brewery is still family run, now under the care of the fi fth and sixth generation, taking care of Thomas Cooper’s legacy.

Coopers currently make 11 beer varieties, along with a wide-selection of home brews. By using a range of different malt extracts, Coopers are able to create a diverse range of tastes throughout their varieties, meaning there’s a distinct Coopers fl avour for all occasions.

Coopers: Coopers: A Happy AccidentA Happy Accident

Coopers BreweryCoopers Brewery 461 south road 461 south road Regency Park Regency Park SA 5010 SA 5010 8440 1800 8440 1800


Crowned SA’s best hotel in 2012, The Highway defi nitely lives up to this title. It offers the best of both

worlds – kick back with mates and enjoy a chilled brew in their relaxed beer garden, or dine in the sleek hardwood bistro with a premium wine list and quality food, with both having an affordable price tag.

In a perfect culinary fusion, the chefs use predominantly SA produce to whip up innovative dishes from a menu embracing the best of American street food culture. Order a serve of their utterly addictive fried pickles, spicy buffalo wings or bacon-topped potato skins to share (or maybe not), or choose a hearty meal for one – the American-style braised ribs can’t be beaten. The chefs also give their spin on pub favourites, elevating classic burgers and salt and pepper squid to another level while still keeping them approachable.

With such an expansive drinks list, it’s hard to choose between their craft beer (look out for California brew Bear Republic), wine by the glass or base spirits, and there’s a revolving list of seasonal cocktails to tempt your tastebuds too – but there’s sure to be something for everyone.

There’s entertainment almost every night – indulge in nostalgia on Tuesday Game On nights, enjoy electro and $10 cocktails every Thursday or get a taste of SA’s best produce on Foodie Fridays. Whether you’re looking for a superior dining experience or casual night out with friends, they have it at The Highway.

At Our Bar At Our Bar Try something new, with a ridiculous range of craft beers on tap.

Looking for a different bar snack? Sample their twist on American street food.

Sip on a seasonal cocktail – for a winter warmer, choose the mulled mead.

TheThe Highway

290 Anzac Highway, Plympton 5038 290 Anzac Highway, Plympton 5038 8297 8155 / thehighway.com.au / facebook.com/hwyhoteL 8297 8155 / thehighway.com.au / facebook.com/hwyhoteL

OUR DEALOUR DEALHead to the Combi Room on Wednesday nights for original live music from local artists, with $4 beer and bubbles to top off your night!

DID YOU KNOW?DID YOU KNOW?Bistro manager James Parham is a fully qualifl ed sommelier.


south australian south australian Beer

From an idea by a couple of craft beer loving mates who enjoyed summers and long

weekends down at McLaren Vale, the McLaren Vale Beer Company started in 2008, officially opening its Willunga brewery in 2012. Although the region

is more known for its wine, beer has always been a go-to knock-off for the winemakers. With the thought that behind every great wine is a beer, they created their first and most recognised beer, VALE/ALE.

Since then the brewery has extended its portfolio into a Gold Medal-winning range of four core beers; a lager, pale ale, dark lager and India pale ale, although special releases and one-off batches are sometimes distributed. This includes an

mclaren vale beer company: mclaren vale beer company: Grassroots goalkickersGrassroots goalkickers

experimental range, which has recently seen rhubarb being introduced into the mix. In addition to the range of beers, McLaren Vale Beer Company have also introduced Dr Pilkington’s, a cider range which has begun with the creation of their Miracle Cider.

With 90 percent of the company’s team being South Australian, the team are dedicated to championing local produce foremost, and promoting the good that South Australians do both at home and abroad.

mclaren vale mclaren vale beer companybeer company mcmurtie road mcmurtie road mclaren vale mclaren vale SA 5175 SA 5175 8323 8769 8323 8769


A merger between breweries that had been in operation since 1859 became the South

Australian Brewing Company in 1894, now the home of West End. Since then, West End has continued to offer locals beer with a distinct South Australian flavour, with the humble ‘red tin’ becoming a stalwart in many South Australians’ diets.

This patriotism has even extended to campaigns that bevy for South Australian plights, such as the current The Reclaim, which tries to right the wrong from 1847-1850, where a logistical error saw Victoria gain 500 square miles of South Australian land. Apart from this, West End continue to support community aid initiatives, including the West End Community Fund, which has raised over $1,700,000 to help support local South Australians. This is in conjunction with sponsoring the West End River Run, South Australian Cricket Association, South Australian National Football League, greyhound racing and Bowls SA.

And let’s not forget perhaps the most important contribution to South Australia that West End helps make possible – the annual Christmas Light display at their Port Rd Brewery. Now in its 55th year, the Christmas lights still bring an enormous crowd to see some traditional (and not so traditional) characters on the nights leading up to Christmas.

west end: west end: local learninglocal learning

south australian south australian brewery companybrewery company 107 port road 107 port road thebarton thebarton SA 5031 SA 5031 8354 8888 8354 8888


hey hey Bartender

Daniel O’ConnellDaniel O’ConnellName: Cameron Frost, 34

What’s your poison? Dirty Gin Mare martini

Rob Roy ^Rob Roy ^Name: Anthony Wheeler, 27

What’s your poison? Single malt whisky

Hilton AdelaideHilton AdelaideName: James Franzon, 32

What’s your poison? Dirty vodka martini

Belgian Beer Café Oostende Belgian Beer Café Oostende Name: Elliott McBride, 22

What’s your poison? St Bernardus

^


The Highway Hotel The Highway Hotel Name: Tim Hillier, 30

What’s your poison? Mulled mead

The Ramsgate Hotel ^The Ramsgate Hotel ^Name: Jack Chambers, 20

Whats your poison? Carlton Dry

The KingsThe KingsName: Chris Bell, 21-ish

What’s your poison? Butter beer

The NorwoodThe NorwoodName: Chloe Metcalfe, 20

What’s your poison? Whisky sour

Seven Stars HotelSeven Stars HotelName: Victoria Ollerenshaw, 26

What’s your poison? Stone & Wood Pacifi c Ale

^


micromicroBreweriesWhat about the little guys? Well, South Australia is well-known for having a vast number of microbreweries. What about the little guys? Well, South Australia is well-known for having a vast number of microbreweries.

Th ese breweries produce a limited amount of beer, but they are often lauded for their creativity and fl avour with the Th ese breweries produce a limited amount of beer, but they are often lauded for their creativity and fl avour with the products they produce. Just as Australians love an underdog story, many of these small local beers have gained a strong products they produce. Just as Australians love an underdog story, many of these small local beers have gained a strong

following, and frequently become chosen as the beer of choice when up against national and international beers. following, and frequently become chosen as the beer of choice when up against national and international beers.

We took a closer look at just three microbreweries, but a few others include Knappstein Brewery, Clare, We took a closer look at just three microbreweries, but a few others include Knappstein Brewery, Clare, Lobethal Bierhaus, Lobethal, Gulf Brewery, Hah ndorf and Steam Exchange Brewery, Goolwa. Lobethal Bierhaus, Lobethal, Gulf Brewery, Hah ndorf and Steam Exchange Brewery, Goolwa.

Renowned for their full fl avoured handcrafted beer – unfi ltered, undiminished, untamed and unbelievable – the guys behind the Prancing Pony Brewery are a proud bunch thanks to their unique story and rarely seen point of difference. As the only fi re brewery to exist in Australia, Prancing Pony Brewery believes that great beer should be brewed over an open fl ame and not via steam jacket which is used by up to 95 percent of commercial breweries.

The company uses the old traditional method of fi re brewing which reveals an array of complex caramel and toffee-like fl avours, which results in a beer that has a distinct malt profi le. Manually controlled and fully hands on, at the Prancing Pony Brewery the slow fi re-brewed beer and multistep mashing method crafts a beer with unsurpassed malt and caramel fl avours. The brewery prides itself on its refusal to fi lter their beers so as to ensure all those good fl avours remain, and neither do they bottle condition so the beers can be cellared for years. This means the beer from Prancing Pony Brewery gets better with the passing of time. As ‘the Pony’ says, “Dude it’s so good!”

The Beard And Brau Farmhouse Brewery is a well-known Australian manufacturer of all natural handcrafted microbrewed beer which currently produces 330ml bottles, conditioned real ales and 50L kegs. Ever since brewers Chris Herring and Tanya Harlow fi rst entered the Australian beer market back in late 2008, the brewery has gone on to see much success. Beard And Brau quality beers are crafted to be stable, retain a good head, look appealing, lace the glass and provide beers lovers and customers with a wonderfully balanced front, middle and back palette fl avour sensation.

The Beard And Brau micro brewery also favours green and sustainable packaging solutions which include among other things the use of recycled products, minimal printing and reducing the cardboard waste typically generated by bottled beer. Currently operating from an industrial estate outside of Adelaide, the brewery uses a four-hectolitre US-made brewhouse, while the beers are fermented in 800L uni-tanks. All the brews feature canine-infl uenced names which include Golden Paw, Red Tail, Bon Chiens (a farmhouse ale), Black Snout (stout), and Cheeky Hound (a golden lager available initially in kegs only).

Brewboys microbrewery strongly believes in introducing the many pleasures of beer and are all about freshness, not shelf life. While the brewery does use state of the art brewing equipment, it does stick to proven principles, traditional values and doesn’t compromise on quality at any expense. While other brands claim to hand craft their beers, Brewboys actually design and produce all of their beers on their own and with their bare hands, which is something that the guys behind the brewery describe as “good, honest, hard work – we don’t pretend to be what we aren’t, we’re just brewers, not salesmen”.

With beers that are naturally beautiful and not airbrushed into blemish-free shape, Brewboys work with the best resources nature can provide, supplied by the craftsmen who appreciate their philosophy of unadulterated freshness and sustainability. As the Brewboys motto goes, “Put all your senses to work, into the pleasure of something good for you, good for us all. Above all, have fun drinking our beers, enjoy them in the company of good friends.”

prancing pony prancing pony brewerybrewery beard and beard and braubrau brewbrewboysboys


Living up to its name as a ‘place of convivality’, The Daniel O’Connell offers a complete gastronomic

experience, with fi ne food and beverages seamlessly partnered in a sublimely relaxed environment.

This heritage-listed pub has been revitalised, offering the perfect space for those who value exceptional dining to catch up with friends or colleagues. Catch live sport or entertainment while you enjoy your choice from the beverage list packed with Irish favourites, local gems and global benchmarks.

Head Chef Aaron Gillespie did his time at respected Adelaide favourites The Manse and Grace The Establishment, while Sous Chef Phil Whitmarsh brings experience from renowned London and Paris institutions. Together, they form an inspired team who embrace a ‘nose to tail’ philosophy, ensuring every piece of the animal is respected and used to its best. The boys fl awlessly transfer produce from the paddock to your plate, sourcing locally where possible and with sustainability and freshness at the forefront.

Aaron and Phil are committed to the challenge of changing the perception of pub food,

creating an inspired mains menu with options from the sea, garden and farm. Choose from melt-in-your-mouth beef shin with mushrooms and marrow dumplings, gin-cured salmon with cucumber and lavosh, or the divine roast pumpkin, quinoa and Woodside chevre combo for the vegetarians. Finish with sumptuous cheeses, unique sweets or the souffl é of the day to top off your experience.

At Our Bar At Our Bar The charcuterie platter is ideal to share, showcasing hand-crafted parfaits, rich terrines and house made bread and butter.

Indulge in an Irish classic with a pint or two of perfectly poured Guinness.

Cameron’s speakeasy style cocktails cater for those who seek a classic tipple.

The danielThe daniel o’connell

165 tynte street, north adelaide 5006 165 tynte street, north adelaide 5006 8267 4032 / danieloconnell.com.au 8267 4032 / danieloconnell.com.au

OUR DEALOUR DEALTry the fl ve course Kitchen Menu, with the chef’s choice of delectable dishes for only $65 pp.

DID YOU KNOW?DID YOU KNOW?The pub was fl rst

licensed in 1850 as the Commercial Inn.


south australian south australian cidersFor those with a penchant for a sweeter beverage, Adelaide’s frosty hills and northern-most valleys have long For those with a penchant for a sweeter beverage, Adelaide’s frosty hills and northern-most valleys have long

made ideal planting grounds for apples and cider mills. We took a look at three of South Australia’s leading cider made ideal planting grounds for apples and cider mills. We took a look at three of South Australia’s leading cider manufacturers, without forgetting other SA up-and-comers like Nunkri, Dr Pilkington’s and Boots Cider. manufacturers, without forgetting other SA up-and-comers like Nunkri, Dr Pilkington’s and Boots Cider.

Lobo is the Spanish translation for ‘wolf’, which explains why the woodland creature is featured on all the bottles from Lenswood cider brewery Lobo Cider. Manned by Michael, a fi fth generation apple grower and Warwick, a recidivist cider maker, Lobo Cider is made exclusively from fresh Adelaide Hills apples, which are crushed and pressed to give a cloudy, unfi ltered juice with natural apple sediment. As well as apple cider, Lobo also craft their much-loved Lobo Perry longnecks and their most recent ‘Norman’ hybrid – a cider made with traditional bittersweet English apples crushed with Pink Lady apples and macerated on skins and wild yeasts.

The Hills Cider Company prides itself on using 100 percent fresh Australian farmed fruit, all of which is sourced from growers in the Adelaide Hills region. Having already cemented their place as one of Australia’s most successful and awarded cider brands, Hills Cider Company took out yet another win at the 2012 Australian Cider Awards for Best Pear Cider in Class after winning the same category last year. Crafted from only fresh Adelaide Hills grown pears – and with no added sugar, concentrate, fl avours or water – Hills Pear Cider is a clean, crisp, fruit driven style with a luscious mouth feel, real fruit complexity and a drying fi nish.

Three Oaks Cider is a South Australian family-owned range of premium apple ciders made in an old winery at Langhorne Creek by senior winemaker Chris Dix. Three Oaks Cider uses all-Australian Granny Smith apples, which are fermented with their signature sparkling wine yeast to create a crisp, refreshing apple cider with aromas of tropical passionfruit and nashi pear. Three Oaks Cider is currently available in four fl avours: original, dry, sweet and pear.

lobo lobo cidercider the hills the hills cider companycider company three oaks three oaks cidercider

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As the second oldest continuously-running hotel in SA, The Rob Roy is fi rst class when it comes to food, functions, and, in true Scottish tradition, the best range of Single Malt Whisky.

This international infl uence also extends to the menu of the family-owned establishment, which boasts hunger-busting burgers (extra spicy Braveheart option for the courageous) and epic grill options as well as a hearty serving of contemporary Australian fare.

Split a tasting plate with a friend (warning – arguments may arise over that last haloumi skewer) followed by the red wine-braised lamb shanks and slow cooked pork belly, or tender fi eld mushrooms stuffed with pumpkin, spinach and walnuts for veggie lovers.

Learn more about your favourite dram at Malts With Mal on the fi rst Friday of every month, or take advantage of their daily drink specials, which includes regular deals on cocktail jugs and imperial pints.

Enjoy all the big sporting matches on their huge bar screens, unwind in the casual dining area, or nab a couch in the plush lounge complete with fi replace – wherever you choose, the welcoming atmosphere fi lters through every room.

$6 Fridays, with selected imperial pints and base spirits only $6 from 5pm – 10pm plus DJs 6pm – 8pm.

OUR DEALOUR DEAL

106 halifax street, adelaide 5000 106 halifax street, adelaide 5000 8223 5391 / robroyhotel.com.au / 8223 5391 / robroyhotel.com.au / facebook.com/www.robroyhotel.com.aufacebook.com/www.robroyhotel.com.auThe rob royThe rob roy

hotel

1.1. First, use a clean glass. A dirty glass containing residual oils or dirt may affect the taste of the beer.

2.2. Hold your glass at a 45-degree angle. Pour the beer, targeting the middle of the slope of the glass. Don’t be afraid to pour hard or add some air between the faucet and glass to get a perfect beer head. You can achieve this by quickly lowering the glass up and down as you pour.

3.3. At the halfway point, bring the glass at a 90-degree angle and continue to pour in the middle of the glass. This will induce the perfect foam head.

4.4. As the glass fi lls, straighten the glass to an upright position and close the faucet by snapping it back. The perfect beer head is about half an inch.

how to pullhow to pull a beer....with Th e Ramsgate Hotel....with Th e Ramsgate Hotel

1.1. 2.2.

3.3. 4.4.


1.1. What type of Italian wine is often in a bottle enclosed by a straw basket called a fi asco?

2.2. What are Scoville heat units used to measure?

3.3. Which is the only bear which is entirely carnivorous?

4. 4. From which television series did the term ‘jumping the shark’ arise, and who was the actor that performed the act?

5.5. What are the fi rst names of the following characters from The Simpsons - Chief Wiggum, Mr Burns, Smithers, Mrs Crabapple, Rev. Lovejoy

6.6. Where would you fi nd the Sea of Tranquility?

7.7. Name all nine countries that share a border with Germany?

8.8. In which year did Pluto have its planet status removed?

9.9. What caused more than 40 million deaths globally between 1918 and 1919?

10.10. What is the name of the Chinatown laneway?

pub grub pub grub quizYou may have found yourself racking your brain trying to answer some of the questions that local quizmaster You may have found yourself racking your brain trying to answer some of the questions that local quizmaster

Mark Kamleh has thrown at you, whether it be at a local pub or at quiz nights. Mark has kindly thrown together Mark Kamleh has thrown at you, whether it be at a local pub or at quiz nights. Mark has kindly thrown together this special list just for the Rip It Up Pub Grub to help get you in the competitive spirit for your next local pub quiz night. this special list just for the Rip It Up Pub Grub to help get you in the competitive spirit for your next local pub quiz night.

Answers: 1. Chianti, 2. Spicy heat or piquance of a chilli pepper, 3. Polar bear – largest carnivore and largest bear, 4. Happy Days – Henry Winkler, 5. Clancy Wiggum, Montgomery Burns, Waylan Smithers, Edna Crabapple, Timothy Lovejoy,

6. The Moon, 7. Denmark, The Netherlands, Belgium, Luxemburg, France, Switzerland, Austria, The Czech Republic and Poland, 8. 2006, 9. Spanish Flu, 10. Moonta Street

Rip It Up Local Music Quiz


1.1. Steering By ____?

A) Cars B) Vans C) Stars D) Storms

2.2. Which band wasn’t a part of Rip It Up’s 2012 Hot Six?

A) Kids With Teeth B) Sparkspitter C) Kaurna Cronin D) One Direction

3.3. Which Adelaide band supported British India on their national tour to release Controller on Wed Apr 24?

A) Horror My Friend B) Messrs C) The Love Junkies D) Brokers

4.4. Which of the following is not an Adelaide based record label?

A) Clarity Records B) Poison City Records C) Pilot Records D) MixMistress Records

5.5. Which two bands have won the 2013 Spin Off Battle Of The Bands Competition?

A) Archers, The Sun And The Sky B) Archers, Console Warriors C) Console Warriors, The Sun And The Sky D) Console Warriors, Passion Pit

6.6. Which fi ve bands made it on Dom Alessio’s Five Best New SA Acts?

A) Bad//Dreems, Summer Flake, Loon Lake, The Patriots, Little MayB) Bad//Dreems, Oisima, Summer Flake, The Patriots, Wild OatsC) Bad//Dreems, Oisima, Summer Flake, Swimming, Wild Oats D) Bad//Dreems, Oisima, Atlas Genius, Swimming, Wild Oats

7.7. Which Adelaide act came number one on Triple J Unearthed chart for 2012?

A) Bad//Dreems B) Purpose C) The Gin Club D) The Missing

8.8. Which of the acts below doesn’t exist?

A) The Bakers Digest B) The Bakers Dozen C) The Baker Suite D) Cookie Baker

9.9. Where did Heston Drop place at the world fi nal of the Battle Of The Bands in London.

A) First B) Second C) Third D) Fourth

10.10. The newest song from Oisima, featuring Annabel Weston from Archie, is called Everything About ___?

A) Him B) Her C) Them D) That

BONUS QUESTION:BONUS QUESTION:What year did Rip It Up Magazine begin?

Rip It Up Local Music QuizRip It Up Local Music QuizHow does your knowledge of Adelaide’s local music scene fare? Take our test now!How does your knowledge of Adelaide’s local music scene fare? Take our test now!

Answers: 1:C, 2:D, 3:A, 4:D, 5:B, 6:C, 7:B, 8:B, 9:D, 10:B. Bonus Question: 1989


pub grub pub grub quizSome of Adelaide’s oldest pubs have become recognisable over the years for their signature features, be it paintings of Some of Adelaide’s oldest pubs have become recognisable over the years for their signature features, be it paintings of

Spanish matadors, leafy beer gardens or mosaic tables. Can you guess which local pubs these telltale ‘relics’ come from?Spanish matadors, leafy beer gardens or mosaic tables. Can you guess which local pubs these telltale ‘relics’ come from?

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It’s easy to see why locals keep coming back to The Norwood Hotel. Also known as Finn McCool’s, the pub serves up a

welcoming atmosphere, hearty nosh and your favourite brews all week long.

Pile into a retro booth, take a place at the massive King’s Table or choose a table on ‘The Street’, as locals call it, a charming alleyway lit by authentic street lamps where you can enjoy your grub next to Mick O’Shea’s shop or Murphy’s Sporting Goods store. Irish memorabilia, including vintage beer bottles and a good dose of Guinness paraphernalia, line the walls, while polished fl oorboards and plush baroque carpeting imbue an inviting and warm ambience.

From tasty nachos to crispy Atlantic salmon to their legendary mixed grill (an eat-til-you-can’t-move pile of sausage, lamb cutlets and scotch fi llet, all topped with fried egg and bacon) – Finn’s will stop those tummy rumbles in their tracks. Traditional Irish comfort food is given a kick – their stew with slow-roasted lamb in thyme and garlic broth is taken to the next level, while Finn’s beef and Guinness pie is a match made in Gaelic heaven.

Look out for new Happy Hour, Every

Hour specials every month, which deliver your favourite beers, ciders and spirits at sensational prices. Friday and Saturday nights see the pub transform into a live music destination, and they also host Sunday Cider Sessions with $7.50 imperial pints of cider.

norwoodnorwood hotel

97 the parade, norwood 5067 97 the parade, norwood 5067 8431 1822 / thenorwood.com.au 8431 1822 / thenorwood.com.au

Look out for $6.50 imperial pints of your favourite beers, changing monthly.

OUR DEALOUR DEAL

At Our Bar At Our Bar Keep coming back for their revolving British beer of the month on tap.

Stake a place at the bar with giveaway snacks every evening, including crispy pies and pasties.

DID YOU KNOW?DID YOU KNOW?There’s rumour of a

toast-making ghost who comes into the kitchen

after dark to whip himself up a warm snack.


W.AW.A

N.TN.T

S.AS.A

QLQL

N.S.WN.S.W

VicVic

TASTAS

CanberraCanberra 285ml – Half pint425ml – Schooner570ml – Pint

PUB GRUB PUB GRUB Beer map

DarwinDarwin200ml – Seven285ml – Handle425ml – Schooner570ml – Pint BrisbaneBrisbane

140ml – Pony200ml – Seven285ml – Pot425ml – Schooner570ml – Pint

PerthPerth115ml – Shetland140ml – Pony170ml – Bobbie/Six200ml – Glass285ml – Middy425ml – Schooner570ml - Pint

HobartHobart115ml – Small Beer170ml – Six 200ml – Seven285ml – Ten/Pot425ml – Schooner570ml – Pint

AdelaideAdelaide140ml – Pony200ml – Butcher285ml – Schooner425ml – Pint570ml – Imperial Pint

MelbourneMelbourne140ml – Horse/Pony170ml – Small Glass200ml – Glass285ml – Pot425ml – Schooner570ml – Pint

SydneySydney140ml – Pony200ml – Seven285ml – Middy350ml – Scmiddy425ml – Schooner570ml – Pint

So now you know all about your beer and where to drink it, but what do you call it? So now you know all about your beer and where to drink it, but what do you call it? While we’re always confident that South Australia is correct and the rest of the While we’re always confident that South Australia is correct and the rest of the

states have it wrong, it’s time to learn some draught beer etiquette.states have it wrong, it’s time to learn some draught beer etiquette.


Lovingly crafted in the Adelaide Hills using apples from our family orchards to produce an authentic cider, unique in character, cloudy,

unfiltered, untamed and full flavoured.

NEW Lobo Cyser. It’s sweet!

100% Fresh Adelaide Hills Apples & Pears.

The HIL

LS CIDER Co.

APPLE100% Fresh Adelaide

Hills Apples

The HIL

LS CIDER Co.

PEAR100% Fresh Adelaide

Hills Apples

The HIL

LS CIDER Co.

APPLE&GINGER100% Fresh Adelaide Hills

Apples & QLD Ginger

Fresh, Local Adelaide Hills Produce .

@thehillsciderco thehillscidercompany | www.thehillscidercompany.com.au

Documents

Pub grub Feature 2013